In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes.,Drain and rinse with cold water.,Pat the asparagus dry and transfer them to a serving platter.,Drizzle olive oil over the asparagus and toss gently to coat.,In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes.,Pour into a heatproof bowl and let cool to room temperature.,Whisk in the shallot, chives and the 1/4 cup of olive oil.,Season with salt and pepper.,In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering.,______,Cook over moderately high heat until browned and just cooked, about 3 minutes per side.,Transfer the salmon to plates and spoon some of the citrus vinaigrette on top.,Serve the salmon with the asparagus, passing the extra vinaigrette at the table.